Robert Makassar brochure
This is a copy of Makassar's Chocoolaterie Robert print brochure, detailing Robert's chocolate production from bean to bar with English translations of the original French version below the individual pages.
"Emotions, sharing and the pleasure of discovery..."
1940: Chocolaterie Robert was founded in Tamatave by Robert from Réunion.
1948: Moving of the factory to its current site located at 472 Boulevard Ratsimandrava Ouest Ambohijanahary in Antananarivo.
1977: Full incorporation of Chocolaterie Robert by the Ramanandraibe family until today.
1999: Opening of the first La Chocolatière in the Santa Antanimena building in Antananarivo.
2006: The dark 73% chocolate "Mora mora" produced by Chocolaterie Robert in partnership with Malagasy ltd. won the Silver Cup at the World Chocolate Award by the Chocolate Academy.
2008: Opening of La Chocolatière boutique in the departure area at Ivato International Airport.
Contents
Cacao
Height: 15m in the wild
6m in plantations
1000 white or pinkish flowers
6 years to have fruit
25 years lifetime
1% of 1000 flowers produce fruits (cocoa pods)
Weight: 400gr to 500gr
Measuring: 15cm to 20cm
Soil humidity up to 85%
1,500 to 2,500ml of rain
Acid soil
3 pod categories
Trinitario
orange
15% of the world production
Criollo
purplish red at maturity
5% of the world production
Forastero
yellow at maturity
80% of the world production
Inside a pod
grey violet, even blueish
between 25 and 75 seeds
measuring 2cm to 2.5cm
From cocoa to chocolate
roasting → crushing → milling → mixing → grinding → conching → tempering → moulding → tapping and cooling
The machines used by Chocolaterie Robert
a tank
temperature of 50°C to 70°C
Obtaines cocoa mass
photo (top-left): Roaster
rotary kiln
temperature of 140°C
time 35 minutes
photo (bottom-right): Crusher
About the boxes
Our small boxes
box with 20 chocolate sweets/candies
box with 25 chocolate sweets/candies
Our boxes made of the bark of a banana tree
box with 26 chocolate sweets/candies
box with 42 chocolate sweets/candies
Chocolate selection
Folie
Soft Caramel with combava and fleur de sel
Ginger's
Ginger Paste
Pavé Café
Dark Ganache with arabica coffee
Vato
Cashewnuts, candied orange peel, coconuts
Burgraves
Strip of candied orange peel
Palet
Ganache with dark Sambirano chocolate and Bourbon Vanilla from Madagascar
Lune orange
Cashew nut paste with orange liquour
... a ray of sunshine for the winter, offer chocolates from the tropics...
Tips for storing your Robert chocolates: For the pleasure of eyes and palate, Chocolaterie Robert has selected its best sweets for you. So that your chocolates retain all their flavor, we recommend to consume the chocolate as fresh as possible and store it in a cool, dry place. For storing in a refrigerator, wrap the chocolate tightly with plastic foil to avoid condensation. Before selling, it is advisable to store chocolate at room temperature before packaging.
Chocolate bars and napolitains
Our 5g napolitains
Napolitain Nature (cacao)
Napolitain Vanille with Bourbon Vanilla from Madagascar
Napolitain Combava with combava and sea salt
Napolitain Baie Rose
Our 85g chocolate bars
Dark chocolate with 73% cacao
Dark chocolate with 68% cacao and cacao nibs
Dark chocolate with 64% cacao
Dark chocolate with 61% cacao and combava and sea salt
Our chocolates are guaranteed made with pure cocoa from Madagascar, pure cocoa butter.
Block chocolate
Our block chocolate
Pure cocoa mass from Madagascar which preserves after roasting all the characteristics of
raw Sambirano, world renowned dark chocolate couverture with 70% cacao from Madagascar.
... a ray of sunshine for the winter, offer chocolates from the tropics...
Special Orders
Our articles for a wedding...
The 5g napolitains with personalised packaging can be offered to guests or to the newly married, with 3 fragrance choices:
- dark chocolate
- dark chocolate with vanilla
- dark chocolate with combava and sea salt
Individually presented or in packages of 3 to 5 napolitains.
Pure cacao from Madagascar
Our gift boxes and chocolate sculptures for businesses.
Molding
Cacao Tour
Leaving Ambanja, you will travel along the Sambirano River to the area where the cacao grows and where Chocolaterie Robert's supply for the factory come from. You will share the expertise and knowledge of cacao farmers in a village.
Day 1: Ambanja - Morafeno
Continue by canoe to Morafeno where a cacao farmer, a member of the cocoa cooperative, will be awaiting you. Lunch in the village. Discover the surroundings. Dinner and overnight stay in the village.
Day 2: Andranomandevy - Ambanja
Return by road to Ambanja.
Visit the chocolate factory
A visit to Chocolaterie Robert's factory, which is specialised in Malagasy chocolate, supports the cocoa farmers as the income provided will benefit the cocoa farmers. The tour takes approximately 1 hour.
Workshop presentation at Chocolaterie Robert
You have the possibility to discover the craftsmanship of the Madagascar based Chocolaterie Robert
right in the heart of Paris at Makassar Tours#European Office:
- presentation of Chocolaterie Robert
- virtual tour of the factory
- chocolates tasting
Workshop duration: 2 hours
Workshop price: 15 Euros
Maximum 10 persons
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In Madagascar In Paris |